Hominy white corn, guajillo chilli and tortilla soup with queso fresco

Method

• step 1

  Brush four of the tortillas on both sides with oil, then slice into thin strips. Cook in a dry frying pan for 6-8 mins, tossing occasionally, until crispy. Remove from the pan. Toast the chillies in the pan for 3-4 mins or until they release their aromas and start to blister.

• step 2

  In a small blender, whizz together the toasted chillies, lime juice and zest, oregano and 1 tsp of fine sea salt until a smooth paste forms – add a splash of water if needed to help bring it together.

• step 3

  Heat 2 tbsp of oil in a large pan, then cook the pepper and carrot for 8-10 mins or until they turn golden and slightly charred. Tip into a bowl. Add a little more oil to the pan, then fry the onion and garlic for 3 mins, then add the cumin and coriander seeds, and cook for 6-8 mins or until the onion turn translucent.

• step 4

  Add the hominy corn and cook for 5 mins. Remove a quarter of the cooked corn from the pan and add to the bowl with the pepper and carrot – you’ll use these to top the soup at the end.

• step 5

  Add the chilli paste to the pan, cook for 3 mins, then add the stock, 1 tsp each of fine salt and ground black pepper, the sugar and the two remaining tortillas, torn up. Bring to a boil, then reduce the heat to medium, cover with a lid and cook for 15 mins.

• step 6

  Blend the soup to a smooth liquid – adding a little extra stock if you prefer it looser. Check for seasoning, adding extra salt, lime juice or sugar, if needed. Pour into large bowls, then top with the fried corn mixture, crumbled queso fresco, avocado, the crispy tortilla strips and Tajín seasoning, if you like.